#trust of Beauty# Low-fat Apple Chiffon Cake

Name: #trust of Beauty# Low-fat Apple Chiffon Cake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 85g Low-gluten flour; 4 egg; 70g milk; 10g (egg yolk) 30g (white) White sugar; 20g Rice bran oil; 100g apple; 3ml Lemon juice

by Fresh water bamboo

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

#Trust之美# Chiffon cake has a loose texture, high moisture content, a light and not greasy taste, and a moist and tender taste. Making chiffon cakes is a basic course for every baking enthusiast, but this is the most basic delicacy, but it is dubbed the "crazy cake". I have experienced several failures during my baking journey. : Cracking, collapsing, shrinking, etc. Thank you very much for having a firm supporter in my family. I am always motivated to start again and do better and better. I also try to add a variety of flavors. Today I made this low-fat apple chiffon cake for my parents-in-law, and my mother-in-law said "I am doing better and better" and I am very happy."

Ingredients

85g Low-gluten Flour
4 Egg
70g Milk
10g (egg yolk) 30g (white) White Sugar
20g Rice Bran Oil
100g Apple
3ml Lemon Juice

#trust of Beauty# Low-fat Apple Chiffon Cake

1. Prepare the ingredients you need to use.

#trust of Beauty# Low-fat Apple Chiffon Cake recipe

2. Finely diced apple

3. Separate egg yolk and egg white, mix egg yolk and caster sugar

4. Whisk with a whisk until the volume is enlarged and the color becomes lighter. Add rice bran oil and beat until well mixed, then add milk and mix well

5. Sift in low-gluten flour

6. Stir with a rubber spatula

7. Add diced apples and mix well to form a cake batter

8. Put the egg whites in a deep basin without oil and water, add lemon juice, add white sugar in three times, and use a whisk to beat the egg whites to a dry and foamed state (after lifting the egg whisk, pull the egg whites out of the upright tip). angle).

9. Put 1/3 of the egg whites into the egg yolk paste and stir evenly.

10. Pour the well-mixed batter into the remaining egg whites, and mix well again

11. Stirred cake batter

12. Pour into the cake mold and drop it from a height of 15cm to shake out bubbles

13. Put it in the preheated oven, heat up and down at 135 degrees, the middle and lower level, 60 minutes

14. After being out of the oven, first fall from a high place a few times, and then buckle it upside down on the grill, wait for it to cool down and release it from the mold. This time I mastered it very well, the whole process was baked without cracking or shrinking.